Vegan Pot Pies

By Jessica Hylton - - Updated

These Vegan Pot Pies are incredible and are done in less than an hour! They are loaded with only healthy, delicious and filling ingredients!

Two vegan pot pies in ramekins.

Great news: These Vegan Pot Pies will be one of the easiest dinners you’ll make for Thanksgiving. Truly. It’s almost 100% one pot except you transfer the filling to ramekins, top them and then bake up. Apart from how easy they are to make, they are truly, truly delicious.

If you need anymore convincing to check these out – they are finished in under 1 hour. Let’s go see how these beauties are made!

Top down shot of ingredients for pot pie filling on a chopping board.

So what exactly is a vegan pot pie, or at least these? Veggie loaded, thick and creamy sauced pots of goodness topped with flaky filo (or phyllo) dough, pie crust or baked biscuits. It’s one of the ultimate warming and comforting dishes ever that are perfect for the upcoming (or here) cold weather.

Best of all, it’s actually still healthy.



Close up of vegan pot pies in ramekins on a baking sheet.

That’s the thing: these vegan pot pies are made with all veggies, a little bit of gluten free flour (like a tablespoon), veggie broth and seasonings. So, absolutely zero percent guilt while eating these and 100 percent delectable taste.

So, what should you top these with? I chose filo only because I wanted a change. You can buy gluten free filo or you can make phyllo if you’re feeling adventurous. You could also top these with my gluten free vegan pie crust, which will give you a divine flaky crust. Also a great option, gluten free puff pastry. They’re all a win win in my books.

overhead shot of three vegan pot pies on a baking tray.


I actually adore how beautifully healthy these are! They are only calories without the topping (because you can choose whichever you desire).

  • The carrots provide lots of beta carotene and you can add as many or as little as you want. This is another great thing: feel free to increase or decrease any quantities you want to your taste.
  • Peas:
  • Mushrooms:


Q: How do I reheat these vegan pot pies?

A: I like to remove the topping, reheat in the microwave, and then reheat the topping for the last 10-20 seconds to just heat it through and keep it crispy. Alternatively, you could reheat it in your toasted oven at 350 degrees Fahrenheit for about 10 minutes.

Three vegan pot pies with gold cutlery.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:


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If you try these Vegan Pot Pies (Gluten Free) please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.


This Vegan Pot Pie are gluten free and are done in less than an hour! They are loaded with only healthy, delicious and filling ingredients!
Vegan pot pies in white ramekins, center pie with filling visible

Vegan Pot Pies

These Vegan Pot Pies are incredible and are done in less than an hour! They are loaded with only healthy, delicious and filling ingredients!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3 servings
Course Dinner
Cuisine American

Vegan Pot Pies – Gluten Free

  • 2 tablespoon vegan butter
  • 1 small onion
  • 2 cups sliced carrots
  • 4 stalks celery finely chopped
  • 2 cups sliced mushrooms
  • 4 cloves garlic minced
  • 1-2 stalks fresh thyme
  • 1/4 cup gluten free flour
  • 3 cups vegetable broth
  • salt & pepper to taste
  • 1/2 cup frozen peas

To Top

  • Gluten free Fillo dough gluten free vegan pie crust or gluten free puff pastry


Vegan Pot Pies – Gluten Free

  • Preheat oven to 375 degrees. Set aside 3 ramekins.
  • In a pan over medium heat, melt vegan butter.
  • Add the onion, carrots, celery, mushrooms, garlic and thyme and stir. Allow to sauté until onions are translucent and carrots have softened a bit about 8 minutes.
  • Add in the gluten free flour and mix to coat veggies. I like to set mine set about 2 minutes to brown a bit.
  • Add the vegetable broth and salt and pepper to taste (just a pinch, taste test later on).
  • Bring to a boil then lower to a simmer for about 5 minutes to soften the rest of the vegetables. Add in the frozen peas, stir and remove from heat. Taste test and add more salt and pepper if necessary.
  • Pour mixture into medium sized ramekins and top with filo or dough.
  • Bake for 30 minutes, watching tops to see if burning. If starting to brown, cover with foil.
  • Broil on low for a few minutes to brown topping. Remove, allow to cool slightly, serve and enjoy!
  1. This recipe is vegan and gluten free.
  2. Here’s a recipe for gluten free fillo dough
  3. You can store these by placing them in the fridge, covered or uncovered with foil. You can reheat by removing topping, microwaving, and them putting on topping and microwaving that for 10-20 seconds. Alternatively, you can reheat in the oven at 350 degrees Fahrenheit for 10 minutes.
  4. You can make Vegan Pot Pies up to 3 days in advance, then reheat them. For best results, I recommend making the filling and refrigerating it; then when you’re ready to bake the pot pies, you can top them with the pastry.
  5. These pot pies can also be frozen. Once they’ve cooled, wrap them tightly with a layer of plastic wrap, followed by a layer of foil. Pop them in the freezer for up to two months. Thaw the pies in the refrigerator, then bake them at 350ºF for 10 minutes, or until warmed through, or bake them for 40 to 60 minutes if they’re still frozen.


Calories: 472kcal | Carbohydrates: 79g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Sodium: 1623mg | Potassium: 689mg | Fiber: 8g | Sugar: 11g | Vitamin A: 15322IU | Vitamin C: 21mg | Calcium: 67mg | Iron: 4mg
by Jessica
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Recipe Rating


  1. VERONICA says:

    I made these for Thanksgiving along with another main and these were a hit!!! I didn’t change anything and used organic vegan pie dough. Was the bomb! Thank you so much. So easy to make so this will be a staple item for this household. Thanks, Jessica.

  2. Lindsey says:

    When do you put the filo on top?

  3. Alan says:

    Just had this, my wife and I prepped it together and ate it together. Was super simple and tasted amazing. Only changes we made was dropping the shrooms and adding asparagus, leeks and turnip. Thanks a million for putting this online you rock!!!

  4. Jenn says:

    I like my pot pies with a crust. Do you think prebaking your pie crust recipe in a few small anchor hawking dishes would work? Then add the filling and top with more dough would work? Or maybe using the pie crust like a pastie?

    • Jessica says:

      Hi Jenn!

      oh that sounds yummy! I think that could work since the crust is meant for a heavy weight. Just ensure you don’t make it too thin! I would definitely pre-bake first, then add filling, then top with more dough, then bake!

  5. Cynthia says:

    I see they food you make becoming a vegan is hard at times making cream without the milk .

    • Jessica says:

      Hi Cynthia,

      Do you mean the roux? It would’ve been the same process even if we weren’t vegan! Being vegan isn’t hard at times with this at all! If you want to use a cream substitute, you can use coconut milk!

  6. Jessica says:

    Hi Caroline,

    It’s vegetable broth like in a carton! I hope that helps and that your son’s girlfriend enjoys!! I’m always here if you need more help.

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